Recipe Easy cherry berry cake : Easy, Special and Delicious

Recipe Easy cherry berry cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Easy cherry berry cake. This Recipe Easy cherry berry cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Easy cherry berry cake was necessary 4h 30m, cook 8 and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Easy cherry berry cake

A gorgeous no-bake cherry berry cake made with savoiardi sponge finger biscuits.

7 Ingredients

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  300ml thickened cream
  
  
  


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  2 tbsp icing sugar
  
  
  


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  1 tsp vanilla extract
  
  
  


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  250g strawberries, hulled, coarsely chopped
  
  
  


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  24 small savoiardi biscuits
  
  
  


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  125ml (1/2 cup) fresh orange juice
  
  
  


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  Whole and chopped pitted cherries, to serve
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Use electric beaters to beat 200ml cream in a bowl until soft peaks form. Add the icing sugar and vanilla and beat until firm peaks form. Place the strawberry in a bowl and use a fork to coarsely mash. Fold into the cream mixture.
  
  
  


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  Step 2
  
  
  
  
  Cut 10 savoiardi biscuits in half crossways. Place, cut side down, around the side of a 19cm (base measurement) springform pan. Place the orange juice in a bowl. Working with 1 biscuit at a time, quickly dip 7 of the remaining biscuits into the orange juice, turning to soak each side. Place over the base of the pan, trimming to fit where necessary.
  
  
  


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  Step 3
  
  
  
  
  Spread half the cream mixture over the biscuit layer. Repeat with the remaining 7 biscuits and orange juice. Top with the remaining cream mixture and smooth the surface. Gently tap the pan on the bench to settle the mixture and remove any air pockets. Cover and place in the fridge for 4 hours or until chilled.
  
  
  


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  Step 4
  
  
  
  
  To serve, remove the side of the pan from the base and carefully run a large knife between the base and the cake to loosen. Gently slide the cake onto a serving plate. (Alternatively, just serve the cake on the springform pan base.)
  
  
  


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  Step 5
  
  
  
  
  Use electric beaters to beat the remaining 100ml cream in a bowl until soft peaks form. Dollop the cream onto the cake. Top with cherries.
  
  
  

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